Egg Fu Yung with Pork

Average User Rating
3 stars
3 Comments | Write a comment
Email Page Save to DaVita Diet Helper
Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian Elaine from Nevada.

Portions: 4

Serving size: 1/4th omelet plus 1/4 cup sauce

Ingredients

  • 1/2 cup celery
  • 1/4 cup yellow onion
  • 1/4 cup mushrooms
  • 1/4 cup scallions
  • 1 cup cooked pork
  • 2 teaspoons cornstarch
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons sesame oil
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 4 large eggs
  • 2 egg whites
  • 1/2 cup fresh bean sprouts
  • 3 tablespoons canola oil

Preparation

  1. Finely slice celery, yellow onion and mushrooms. Chop scallions. Dice cooked pork.
  2. Mix the cornstarch with 2 tablespoons of water until lump-free.
  3. Heat the chicken broth to a simmer, then whisk the cornstarch mixture into the chicken broth. Cook, simmering until thickened.
  4. Take off heat, stir in sesame oil, cayenne, black pepper, onion powder, garlic powder and paprika.  Set aside.
  5. Crack eggs; whisk together with additional egg whites. Add finely sliced vegetables, bean sprouts and pork.
  6. Heat 3 tablespoons oil in a wok or large fry pan.  Pour in egg mixture and cook until eggs are set and lightly browned on bottom. Flip and cook until bottom side is lightly browned. Remove from heat.
  7. Divide into 4 portions, place on a plate and spoon egg fu yung sauce over the top. Sprinkle with scallions and enjoy.

Nutrients per serving

  • Calories  186
  • Protein  18 g
    •
  • Carbohydrates  4 g
    •
  • Fat  20 g
    •
  • Cholesterol  234 mg
    •
  • Sodium  326 mg
  • Potassium  346 mg
  • Phosphorus  192 mg
  • Calcium  50 mg
  • Fiber  0.8 g
    •

Renal and renal diabetic food choices

  • 2-1/2 meat
  • 1 vegetable, low potassium
  • 1 fat

Carbohydrate choices

0

Helpful hints

  • Egg Fu Yung is a Chinese omelet topped with a cornstarch thickened sauce. This version is much lower in sodium compared to a traditional recipe or restaurant dish.
  • Stir cornstarch mixture immediately before pouring into chicken broth.
  • Substitute chicken instead of pork if desired. Four ounces raw pork or chicken yields approximately 1 cup cooked. Adjust the amount if you need more or less protein.

Write a Comment

Already have a myDaVita.com account? Sign in to review. If not, register now.

Tell us what you think.

All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive. For more information, please see frequently asked questions.

What's everyone saying?

3 Comments | Average User Rating:
Egg Fu Yung with Pork
Chivoville says:
4

We tried this for lunch today and enjoyed it. I am going to make up a batch of the sauce and freeze it in small portions for easy weeknight suppers. I will have to admit that I did add 1 teaspoonful of low sodium soy sauce to the sauce. Loved the sesame oil flavor.

Aug. 17, 2014, 3:55 PM - Inappropriate review?
Egg Fu Yung with Pork
rogirl803 says:
2

WAY too much work for the "it's ok" response from my husband.

Mar. 23, 2014, 8:42 AM - Inappropriate review?
Egg Fu Yung with Pork
photorose says:
5

Sounds good, I make Egg Fu Young all them time as I felt it was kidney frendly. Mine is minus the mushrooms and garlic as hubby doesn't like either but I plan to print this out for future. Thanks.

Oct. 29, 2012, 3:46 PM - Inappropriate review?

Have No Fear, Diet Helper is Here

Get kidney-friendly meal plans with DaVita Diet Helper.

Start Today

Recipe Alerts-Sign Up

Receive a monthly newsletter with our newest kidney-friendly recipes.

Sign Up Today